Saoto is a traditional Indonesian soup made with different types of Asian vegetables. It is consumed throughout Indonesia in many forms. I created my own saoto soup recipe with M. mushrooms and M. Bok Choy Shanghai. Would you like to try?
INGREDIENTS for 4 persons
150 grams M. Shimeji / or M. Eryngii mini
1 pack of M. Enoki
1 M. Bok Choy Shanghai
150 gr. bean sprouts
4 cm ginger
1 vegetable stock
Salt / pepper
Medium Cassava or chips fries.
Heat the deep-fat fryer to 170°. Peel the cassava and grate it with a coarse grater. Put the cassava in the deep fryer and fry until golden brown. Put it on a plate with kitchen paper to dab off the oil.
1. Start with the vegetable stock (1 liter water). Cut the ginger and add it to the stock. Season the soup with soy sauce.
2. Boil the eggs as you want. Once ready, cut them in half lengthwise.
3. Cut the breeding ground off the M. Shimeji and the M. Enoki. Cook them for 5 minutes (make sure the Enoki is cooked long enough). The same goes for the sugar snaps.
4. Tear off the leaves of the M. Bok Choy Shanghai. Save 4 leaves and cut the others into pieces of ± 1 cm.
5. Cut the spring onion into rings.
6. To serve, divide all the ingredients over 4 deep plates. Pour in the vegetable stock. Finally place a large hand of the fried cassava on the soup. You can also use chips fries.
Serving tip: You can use the 4 saved leaves as a spoon. And to make the soup extra spicy you can season it with some sambal.